This delectable recipe for prepared scallops is constantly a success, at whatever point I make it. Everybody raves about it and requests the recipe! It’s one of my preferred scallop recipes. I make this recipe for visitors since it’s idiot proof and enjoyed by everybody. Be that as it may, I also make it for my family, since it’s sound, scrumptious, and exceptionally simple to make.
This recipe is flavorful. It is also simple to make – simpler than sauteed scallops, without a doubt. What’s more, the rich gooey fixing is simply awesome. It’s so natural! Look down to the recipe card for the point by point guidelines.
The dish leaves the stove very saucy and the sauce is dazzling, so benefit as much as possible from it. If its all the same to you carbs/gluten, serve these scallops on a bed of rice or pasta. I once in a while utilize a bed of crude spinach leaves. The hot rich sauce shrivels the leaves only enough to tenderly cook them. This is really one of my preferred method to serve these scallops.
Also try our recipe Cilantro Lime Cauliflower Rice
A simple recipe for heated scallops with a magnificent sauce of margarine, lemon, and Parmesan. Flawless over cauliflower rice or squashed cauliflower!
- 2 lb. large sea scallops (15 per pound)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons dry white wine
- 1 tablespoon fresh lemon juice
- 1/2 cup grated Parmesan cheese, plus 1/4 cup more for topping
- 1 teaspoon coarse kosher salt (or 1/2 teaspoon sea salt)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley
- Preheat the oven to 350 degrees F.
- Rinse the scallops and pat dry. Place in a lightly greased oven and broiler safe casserole dish.
- In a small bowl, use a fork to mix together the butter, wine, lemon juice, 1/2 cup Parmesan, salt, pepper, garlic powder, dried parsley, and cayenne. Set aside for a couple of minutes until the mixture thickens.
- Spoon a little of the mixture on top of each scallop.
- Cover the pan with foil and bake until scallops are cooked through and opaque, and their internal temperature is 115 degrees F. This should take about 25 minutes if your scallops are extra large, less if they’re smaller. So start checking after 20 minutes.
- Uncover the scallops, sprinkle with the remaining 1/4 cup Parmesan and with the paprika (mostly added for color), and broil for a minute or two to brown. Sprinkle with chopped parsley and serve.
Read more our recipe : Chicken Noodle Casserole
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